Regions of popularity: Throughout Germany

Beer type: Vollbier

Original extract: min. 11%

Alcohol content: appr. 4,8% vol.

Fermentation type: Bottom-fermenting

Characteristics: Light-golden, more strongly hopped beer with a fine, creamy foam

Brewing process: Fermentation at low temperatures

History: Beers brewed the Pilsener way have been around for roughly 150 years, first been served in the city of in Pilsen by Bavarian master brewer Josef Groll on Martins Day, 1842.

Serving conventions: Glass to be filled in 2 pulls over a maximum 3-minute period; best served around 8 degrees Celsius

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